How many sweets the Christmas tradition in Italy boasts! So many! But how many are the variations that can be made without making trivial an important, almost institutional dessert, like panettone?
We thought about it for a long time and in the end we found the answer when we baked a soft and inviting panettone pudding. The decoration based on cream, chocolate and currants recalls exactly the magical colors of Christmas with an extra touch of refinement to make this panettone pudding even more special.
Tradition always wins, we know, but this year among the good intentions we have also put the will to welcome the novelties in the kitchen, especially in terms of desserts!
INGREDIENTS
INGREDIENTS FOR A 500 ML MOLD
- Panettone 200 g
- Yolks (about 2) 36 g
- Whole milk 300 g
- Sugar 90 g
- White Rum 50 g
- Butter for the mould q.b.
- TO DECORATE
- Liquid fresh cream 200 g
- Icing sugar 25 g
- Currant 1 sprig
- Dark chocolate in flakes q.b.
PREPARATION
To prepare the panettone pudding start by cutting panettone1into cubes of about a couple of centimeters2, then sprinkle them with white rum3,
stir with a spoon4and cover with transparent film and let it rest in this way for 15 minutes, the pieces will be soaked enough without drying in the air5. In the meantime, go on to prepare the custard: pour the milk into a pan, turn on the flame at medium temperature and let it simmer, then turn it off and let it cool for a few minutes6.
In a bowl add the sugar with the egg yolks7and beat for a few moments with a whisk until you get a homogeneous mixture8, then pour the milk now warm to dilute (if you prefer to help yourself with a ladle so as not to dirty the surface)9.
Dilute with a whisk10and pour the diluted mixture back into the cooking pan11. At this point you will have to pay attention to the cooking, then turn on the stove over a gentle flame and stir continuously for 3-4 minutes at most12.
To be really sure about the cooking use a kitchen thermometer, when the temperature reaches 85° the cream is ready, beyond that temperature there is a risk that eggs and milk will untie each other compromising the success13. You can also do the spoon test: that is, make sure that the cream veils the spoon. To do this, just slide your finger on the back of the spoon14, the parts must remain separate, so the upper part will not drip towards the lower one15.
After letting the custard cool for a few minutes, pour it on the cubes of panettone16and mix with a spatula17in order to obtain a homogeneous mixture18.
Butter a pudding mould with a capacity of 500 ml19and pour the cream with the panettone, if you prefer helping yourself with a ladle20. Finally, you can bake your panettone21pudding in a preheated oven at 160° in static mode for 50 minutes.
When the cake is ready, take it out of the oven and let it cool completely, at room temperature, before removing it from the mould22and placing it on the serving plate23. At this point, all you have to do is decorate24.
Then whip the cream adding the icing sugar while whisking with electric whips25, when it will be frothy place it in a sac-a-poche and decorate it starting from the center and then move to the sides making tufts around the base26. Get some flakes by dragging a smooth blade on the chocolate bar, tilting the knife slightly so as to scratch the surface27.
Pour the flakes obtained with the help of a spoon, avoiding that they melt in your hands28and sprinkle all the tufts of cream. Finally arrange a sprig of currant to give a touch of color29and your beautiful panettone pudding is ready to be served30.
HOW TO STORAGE
You can store the panettone pudding in the refrigerator by covering it with a glass bell. You can prepare the pudding many hours in advance without problems. We do not recommend cooking in a ventilated oven and freezing.
TIP
Customize your panettone pudding with fresh or dried fruit to your liking.
